Cream Cheese-Filled Pumpkin Bread

It’s not too early for a pumpkin recipe. It’s almost the fall, right?

Even if we weren’t closing in on the fall, pumpkin knows no seasons for me.

Cream Cheese-Filled Pumpkin Bread - Pumpkin bread that's like having cheesecake baked in! Soft, fluffy, easy and tastes ahhhh-mazing!

I did most of the baking for Cooking with Pumpkin in the spring and summer. Nothing like the scent of pumpkin wafting through the house for Easter, Mother’s Day, and the Fourth of July. It’s only fitting I made this bread on a warm summer day.

Ever since I made the Cream Cheese-Filled Banana Bread I wanted to try it with pumpkin. I adapted the recipe by swapping pumpkin puree for bananas, added warming spices, and it worked beautifully.

Cream Cheese-Filled Pumpkin Bread - Pumpkin bread that's like having cheesecake baked in! Soft, fluffy, easy and tastes ahhhh-mazing!

The bread is soft, moist, springy, dense yet still fluffy, and it’s nicely spiced. Like all my pumpkin, carrot, and sweet potato desserts, using enough spices to ensure the final result is full-flavored and satisfying is key.

The cream cheese layer that runs through the bread is like having a layer of cheesecake baked into pumpkin bread. It really makes the bread out of this world good.

Cream Cheese-Filled Pumpkin Bread - Pumpkin bread that's like having cheesecake baked in! Soft, fluffy, easy and tastes ahhhh-mazing!

It’s an easy, no mixer recipe that goes from bowl to oven in minutes. I used melted coconut oil so there’s no butter to cream and no mixer to dirty. Oil keeps bread softer and springier than butter, and I prefer the taste. Coconut oil adds a nearly imperceptible undertone that’s sweeter and more fragrant than canola or vegetable oil, but substitute with them if you’d like.

I love baking with coconut oil for muffinscakesbreadcookies and more. I used Nutiva Coconut Oil from iHerb.com. Code AVE630 at checkout saves you $10 off your order. I love iHerb for everything like probioticsbulk cinnamonpumpkin pie spiceliquid vanilla stevia dropsbulk white stevia powdermedicinal fancy-grade honeychia seedsface cleansernutritional yeast, and mini chocolate chips.

Cream Cheese-Filled Pumpkin Bread - Pumpkin bread that's like having cheesecake baked in! Soft, fluffy, easy and tastes ahhhh-mazing!

A little sour cream (or Greek yogurt) is extra insurance for a soft, springy, bouncy, fluffy loaf. Using sour creamGreek yogurt, or buttermilk in quickbread and muffin recipes ensures more tender results.

Anything baked with pumpkin has the natural advantage of being moister because of how moist pumpkin is.

Cream Cheese-Filled Pumpkin Bread - Pumpkin bread that's like having cheesecake baked in! Soft, fluffy, easy and tastes ahhhh-mazing!

Between the cinnamon, pumpkin pie spice, tangy cream cheese, and the moist, soft bread with rich pumpkin flavor, this is my idea of comfort food.

It’s never too early to get started with that first pumpkin recipe of the season.

Cream Cheese-Filled Pumpkin Bread - Pumpkin bread that's like having cheesecake baked in! Soft, fluffy, easy and tastes ahhhh-mazing!

Cream Cheese-Filled Pumpkin Bread - Pumpkin bread that's like having cheesecake baked in! Soft, fluffy, easy and tastes ahhhh-mazing!

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Cream Cheese-Filled Pumpkin Bread

I adapted my Cream Cheese-Filled Banana Bread recipe by swapping pumpkin puree for bananas, added warming spices, and it worked beautifully. The bread is soft, moist, springy, dense yet still fluffy, and it’s nicely spiced. The cream cheese layer that runs through the bread is like having a layer of cheesecake baked into pumpkin bread.Sour cream (or Greek yogurt) ensures a soft, springy, bouncy, fluffy loaf and anything baked with pumpkin has the natural advantage of being moister. Between the cinnamon, pumpkin pie spice, tangy cream cheese, and the moist, soft bread with rich pumpkin flavor, it's perfect comfort food.

Yield: one 9x5-inch loaf, about 10 slices

Prep Time: 10 minutes

Cook Time: about 48 minutes

Total Time: about 75 minutes, for cooling

Ingredients:

Bread
1 large egg
1 cup pumpkin puree
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1/4 cup liquid-state coconut oil (canola or vegetable may be substituted)
1/4 cup cup sour cream (lite is okay; or Greek yogurt may be substituted)
2 teaspoons vanilla extract
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon ground nutmeg
1 cup all-purpose flour
1/2  teaspoon baking powder
1/2  teaspoon baking soda
pinch salt, optional and to tast

Cream Cheese Filling
1 large egg
4 ounces softened brick-style cream cheese (lite is okay)
1/4 cup granulated sugar
3 tablespoons all-purpose flour

Directions:

  1. Preheat oven to 350F. Spray one 9x5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
  2. Bread - In a large bowl, add the the first ten ingredients, through ground nutmeg, and whisk to combine.
  3. Add the flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don't overmix; set aside.
  4. Turn about two-thirds of the batter out into the prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary; set aside.
  5. Cream Cheese Filling - In a large bowl, add all ingredients and whisk to combine. Alternatively, mix with a hand mixer.
  6. Evenly pour filling mixture over the bread, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.
  7. Top filling with remaining pumpkin batter, smoothing the top very lightly with a spatula as to not disturb cream cheese layer and pushing batter into corners and sides as necessary.
  8. Bake for about 48 minutes or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Note this is tricky because the cream cheese never gets totally solid so the toothpick test isn't the most accurate. Tip - Tent the pan with a sheet of foil draped over it at the 35 minute-mark if you feel the tops and sides will become too browned before center cooks through. Baking times will vary based on moisture content of pumpkin, cream cheese, climate, and oven variances. Bake until done; watch your bread, not the clock.
  9. Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Optionally, serve with Honey ButterCinnamon-Sugar Butter, or Vanilla Browned Butter Glaze. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Adapted from Cream Cheese-Filled Banana Bread

Related Recipes

 Cooking With Pumpkin: Recipes That Go Beyond the Pie – My second cookbook with over 50 pumpkin recipes including sweets, savory, drinks, and a photo for nearly every recipe. I’d be super grateful if you headed over to Amazon

Cooking With Pumpkin: Recipes That Go Beyond the Pie by Averie Sunshine

Cream Cheese-Filled Banana Bread – Banana bread that’s like having cheesecake baked in! Soft, fluffy, easy and tastes ahhhh-mazing!

Cream Cheese-Filled Banana Bread - Banana bread that's like having cheesecake baked in! Soft, fluffy, easy and tastes ahhhh-mazing!

Soft Vegan Pumpkin Bread with Brown Sugar Streusel Crust –  You won’t miss the eggs or the butter in this fast, easy, and flavorful bread with a delectable crust

Soft Vegan Pumpkin Bread with Brown Sugar Streusel Crust - You won't miss the eggs or the butter in this fast & easy bread from averiecooks.com

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Vegan Chocolate Chip Pumpkin Muffins – My favorite pumpkin muffin recipe, and it just happens to be vegan

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Cinnamon Spice Applesauce Bread with Honey Butter - Applesauce keeps this bread so soft & moist! It's like apple spice cake, disguised as 'bread' so you can have extra!

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Cinnamon-Sugar Crust Cinnamon-Ribbon Bread - Even picky eaters who want the crust cut off will go nuts for this sweet, slightly crunchy crust. The interior is so soft & fluffy!

   

79 Responses to “Cream Cheese-Filled Pumpkin Bread”

  1. #
    1
    Chung-Ah | Damn Delicious — August 9, 2014 at 12:36 am

    This bread is absolute perfection! That cream cheese layer is to die for. I’d pick that off first!

    Reply

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    Tom @ Raise Your Garden — August 9, 2014 at 4:26 am

    Wow this looks unbelievable! I’m saving this for the fall when I’m sitting on my front porch in Buffalo with a cup of coffee in my hand and a large slice of this pumpkin bread. :)

    Reply

    • Averie Sunshine replied: — August 9th, 2014 at 4:39 am

      It’s already fall-like weather for me…anything below 75F, and it’s the fall :)

      Reply

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    Marina @ Cosmetics & Crumbs — August 9, 2014 at 4:26 am

    This looks scrumptious! And I love baking with coconut oil!
    Quick question: I’m posting a S’mores Recipe Roundup today in honor of National Smores Day tomorrow and am including your Smores cookies- may I have permission to use the main picture? Thanks!

    Reply

    • Averie Sunshine replied: — August 9th, 2014 at 4:39 am

      Yes – as long as it’s just 1 pic + a direct link to my site, that’s fine.

      Reply

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    Paula — August 9, 2014 at 4:30 am

    I could devour this any time of year too!! Anything with a sweet cream cheese layer is heavenly. This is just about the time of year when I really notice the days starting to get a little shorter so I start thinking about fall. I’m anxiously awaiting the arrival of kabocha and delicata in the grocery stores.

    Reply

    • Averie Sunshine replied: — August 9th, 2014 at 4:39 am

      I’m spoiled because kabocha is year-round but it tastes better in the fall! And yesterday I REALLY noticed how short the days were when I went for a 10 mile run and started at 615pm and by the time I was back home, it was nearly dark. Ugh.

      Reply

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    Danielle @ Chits and Chats and Chocolate — August 9, 2014 at 4:49 am

    My sister and I were just talking yesterday about how much we love cream cheese (totally normal, right?) And what is better than cream cheese surrounded by pumpkin bread?

    Reply

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    Dorothy @ Crazy for Crust — August 9, 2014 at 6:34 am

    This is GORGEOUS bread. And it’s never to early for pumpkin!! I’m loving this. It’s perfect!

    Reply

    • Averie Sunshine replied: — August 9th, 2014 at 1:13 pm

      Can’t wait to see what you come up with tomorrow :)

      Reply

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    Ashton — August 9, 2014 at 7:06 am

    Oooooh, yes. I am SO ready for pumpkin! And your title as the Queen of Pumpkin remains in tact with this bread! It looks incredible, and so moist!! I love using coconut oil and sour cream in bread too. I bet this is absolutely divine!

    Reply

    • Averie Sunshine replied: — August 9th, 2014 at 1:13 pm

      Between the pumpkin, the coc oil, and the sour cream, this was some crazy soft and moist bread!

      Reply

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    Heather @ Shards of Lavender — August 9, 2014 at 7:15 am

    I’ve tried your banana bread with the cream cheese filling and I’m sure this bread is just as scrumptious! It’s definitely not too early for pumpkin recipes, so bring them on!

    Reply

    • Averie Sunshine replied: — August 9th, 2014 at 1:12 pm

      Thanks for LMK you tried the banana bread and enjoyed it! That’s great!

      Reply

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    Medha @ Whisk & Shout — August 9, 2014 at 8:15 am

    This reminds me of Starbuck’s pumpkin cream cheese muffin… it’s always been my personal favorite way of feeling like it’s fall (I’m not a pumpkin spice latte girl… oops?). For some reason, loaf pan recipes are just EASIER and more convenient than cupcake/muffins and I’m sooo excited to make this for a week worth of breakfast :)

    Reply

    • Averie Sunshine replied: — August 9th, 2014 at 1:12 pm

      This is way faster/easier than making muffins because it’s 1 big thing rather than 12 to deal with but if you had the patience you could do it as muffins :)

      Reply

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    Jacklyn Meyer — August 9, 2014 at 8:45 am

    I bought some pumpkin spice peanut butter yesterday, so it’s definitely the perfect season for a pumpkin recipe. This looks heavenly, I bet it would make a tasty muffin, too!

    Reply

    • Averie Sunshine replied: — August 9th, 2014 at 1:12 pm

      pumpkin spice peanut butter = I have made my own but I had no idea that was a commercially-available product! And considering I wrote two cookbooks, one on PB and the other on pumpkin, that is crazy that I don’t know about this!

      Reply

  11. #
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    A Young Wife — August 9, 2014 at 9:11 am

    I keep pumpkin stocked all year round. I cannot wait to try this recipe, it looks so wonderful. The cream cheese just pushes it over the top! Yum!

    Reply

    • Averie Sunshine replied: — August 9th, 2014 at 1:11 pm

      You sound like me – I’m stocked up year round too!

      Reply

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    Anna @ Crunchy Creamy Sweet — August 9, 2014 at 10:47 am

    The ribbon of cream cheese in your quick breads is a pure perfection, Averie! Loving this bread! Pinned!

    Reply

    • Averie Sunshine replied: — August 9th, 2014 at 1:10 pm

      Thanks Anna for the pin, as always!

      Reply

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    Kris — August 9, 2014 at 10:51 am

    This would be pretty to bring to a brunch. Not that I want to impress anyone with my baking prowess or anything … ;)

    Reply

    • Averie Sunshine replied: — August 9th, 2014 at 1:10 pm

      I think it would definitely impress :)

      Reply

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    Polly @ Tasty Food Project — August 9, 2014 at 10:59 am

    How funny, I was actually thinking about how I’m looking forward to fall and pumpkin recipes! This looks so amazing!

    Reply

    • Averie Sunshine replied: — August 9th, 2014 at 1:10 pm

      It’s that time of year where everything is going to turn into pumpkin recipes :)

      Reply

  15. #
    15
    Jaclyn — August 9, 2014 at 1:56 pm

    I’m baking with pumpkin today too! Pumpkin knows no season for me either. Why wait til fall? This bread is gorgeous!

    Reply

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    Joanna — August 9, 2014 at 2:58 pm

    Panic not, but where will I get pumpkin this time of year? Panic not! Need to save the recipe for later!

    Reply

    • Averie Sunshine replied: — August 9th, 2014 at 3:05 pm

      Most grocery stores, Target, big box stores, etc. all stock canned pumpkin puree year round. I wrote a pumpkin cookbook that spanned a year so I know this to be 100% true!

      Reply

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    17
    NYCGem — August 9, 2014 at 3:29 pm

    Looks so yummy, thanks! How do you think it would work with a substitution of sweet potato for the pumpkin?

    Reply

    • Averie Sunshine replied: — August 9th, 2014 at 3:47 pm

      Probably just fine, although I haven’t tried it (but most commercially-canned pumpkin puree is a mix of squashes and sweet potato in addition to the pumpkin)

      Reply

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    18
    Laura (Tutti Dolci) — August 9, 2014 at 7:41 pm

    I might love this even more than the original banana version!

    Reply

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    Stephanie @ Eat. Drink. Love. — August 9, 2014 at 8:36 pm

    I’m totally ready for pumpkin! I love that cream cheese filling!

    Reply

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    Danielle — August 10, 2014 at 12:09 am

    Hi! I have your peanut butter cookbook and i absolutely love/adore it! It’s really really awesome to put it mildly! lol ; )

    When is your new pumpkin book coming out?? I want! I need!! LOL!! I think I might love pumpkin more than I do peanut butter!!! And that’s saying a lot; so I am very excited about this new pumpkin book you have coming out!

    Congrats!! ; )

    Reply

    • Averie Sunshine replied: — August 10th, 2014 at 12:16 am

      I did a big blog post about it a couple days ago http://www.averiecooks.com/2014/08/cooking-with-pumpkin-cookbook-announcement.html
      There’s links within it to Amazon and all the details but it comes out Oct 6 and is on pre-sale right now.

      Thanks for buying my other cookbook and for all your support! Glad your a fan of both PB and pumpkin!

      Reply

      • Danielle replied: — August 10th, 2014 at 12:24 am

        Perfect!! Thank you!!! Buying ASAP! ; )

        • Averie Sunshine replied: — August 10th, 2014 at 1:11 am

          Thank YOU for your support!! Totally appreciated :)

  21. #
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    Mir — August 10, 2014 at 6:48 am

    I’m ready for this! Just can the temps please stay hot?
    The cream cheese middle is too tempting. And I love how moist the bread is!

    Reply

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    alison @ Ingredients, Inc. — August 10, 2014 at 7:04 am

    looks amazing as always! Excited about your new book!

    Reply

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    Kate @ Diethood — August 10, 2014 at 7:56 am

    Holy mother of pumpkiiiiin!!! LOVE LOVE LOVE!!!

    Reply

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    marcie — August 10, 2014 at 8:31 am

    It’s never too early for a pumpkin recipe, in fact, I’ve been baking with pumpkin already and can’t stop thinking about. This bread is only going to add to that — it looks delicious!

    Reply

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    Julie Blanner — August 10, 2014 at 9:45 am

    Oh my… One bite and I would be hooked! Two of my favorite things, pumpkin bread and cream cheese!!! Love fall recipes!

    Reply

  26. #
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    Giselle @ The Busy Spatula — August 10, 2014 at 10:21 am

    That stripe of cream cheese is perfection!! This post makes me think of fall, cardigans and apple picking :)

    Reply

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    Mary Frances — August 10, 2014 at 11:23 am

    This is NOT helping my resolve to wait … at all :) I think pumpkin officially runs in my blood and I’m so excited to bake with it for the blog! Gorgeous loaf, Averie, that ribbon is utter perfection! It contrasts the deep color of the bread beautifully.

    Reply

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    Jessica @ Sweet Menu — August 10, 2014 at 8:29 pm

    What a beautiful and festive recipe! Love the gorgeous twist of the cream cheese through the middle – yummo!

    Reply

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    sally @ sallys baking addiction — August 11, 2014 at 3:09 am

    I baked with pumpkin over the weekend. :) Cannot get enough and I’m SO excited for Cooking with Pumpkin because you have the most creative pumpkin recipes! I would love a thick slice of this bread hit my pumpkin side coffee (yep, I drink it year round).

    Reply

    • Averie Sunshine replied: — August 11th, 2014 at 9:21 am

      I knew you drank pumpkin coffee for a ‘long season’ but I didn’t know it was actually year-round (love that!) :) I start in August and end in January or so :)

      Thank you for the compliments on my creativity and I appreciate that you’re happy to see my cookbook! That means a lot, Sally, thank you xoxo

      Reply

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    Diane — August 11, 2014 at 8:53 am

    This looks amazing! Can’t wait for fall :)

    Reply

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    Monique Volz — August 11, 2014 at 7:51 pm

    You know how much I love pumpkin! I’m excited for your cookbook! :)

    Reply

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    Hayley @ The Domestic Rebel — August 14, 2014 at 5:21 pm

    That’s not a ribbon of cream cheese — that’s a thick hunk and I am in looooove. This bread looks fantastic and is inspiring me (along with your cookbook announcement!) to break out that pumpkin and start baking!!

    Reply

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    Julie @ This Gal Cooks — August 17, 2014 at 7:08 pm

    Oh I remember that banana bread. BEST looking banana bread that I’ve ever seen. The same goes for this pumpkin bread. I still haven’t gotten around to trying your banana bread but now I need to try both. Stat.

    And bring on the pumpkin! I’m thrilled that the fall recipes and beers are coming around again. Who says you can’t enjoy pumpkin year round?! ;) Great recipe, Averie. And lovely photos, as always.

    Reply

    • Averie Sunshine replied: — August 17th, 2014 at 9:13 pm

      Thanks for the compliments on both this bread and my banana bread, Julie! You’re too kind :)

      Reply

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    Jocelyn@BruCrew Life — August 17, 2014 at 9:55 pm

    Yay for pumpkin!! :) This bread is gorgeous! The cream cheese ribbon, gah, so good!

    Reply

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    Amy @ Amy's Healthy Baking — August 18, 2014 at 6:06 pm

    I’ve been dying — yes, literally dying — to start baking with pumpkin this year!! I don’t care about seasons and would totally make it every month of the year, if blog readers wouldn’t get upset… But I have to wait until September to start because we’re moving and most of my kitchen is already packed. It’s so painful to see my mixing bowls and 27 cans of pumpkin purée sitting in the gigantic rubbermaid containers in my living room… But at least you have this gorgeous pumpkin bread to look at! :) Love that thick cream cheese swirl, and that soft sugary coating on top? Yum!!

    Reply

    • Averie Sunshine replied: — August 18th, 2014 at 10:03 pm

      Good luck with your move! The worst thing in the moment but worth it when you’re unpacking and all your stuff gets put back just so in a new spot and you can step back and look at your new place and are unpacked!

      Reply

      • Amy @ Amy's Healthy Baking replied: — August 18th, 2014 at 10:44 pm

        Thank you so much Averie!! I remember that you moved within the past year, yet you had a seamless transition on the blog. You didn’t miss a post — I was amazed! So if you have any good moving tips, feel free to send them my way. ;)

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    marla — August 21, 2014 at 7:55 am

    WOW!!!!! How on earth did I miss this cake!!!! LOVE & pinned!

    Reply

    • Averie Sunshine replied: — August 21st, 2014 at 9:23 am

      Thanks, Marla :) We loved this one and thanks for pinning!

      Reply

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    Faith (An Edible Mosaic) — August 26, 2014 at 10:20 am

    I love pumpkin and cheese spice bread. Looks great, Averie!

    Reply

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    Melannie — September 7, 2014 at 9:57 am

    What’s the worst that can happen if I used tub cream cheese spread instead of brick? I don’t want to run to the store again…

    Reply

    • Averie Sunshine replied: — September 7th, 2014 at 2:26 pm

      It has a higher water content so will be more prone to turn thinner, runnier, and not setting up. It may be fine, it may not be…brands and results vary so much.

      Reply

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    Kathy — September 8, 2014 at 5:15 pm

    Hi Averie! This looks so yummy that I couldn’t help thinking you should make a red velvet loaf with this same cream cheese filling! I think I will try your recipe for red velvet with this cream cheese ribbon. Thanks for all the ideas!

    Reply

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    Meledie Knopf — September 15, 2014 at 2:27 pm

    I could spend a lifetime on just your pumpkin bread ideas! I love, love, love coconut oil and tickled to find someone who is using in BAKING recipes with a huge success! Thanks so much for sharing your thoughts and ideas…you’re an angel!

    Reply

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    Valerie — September 24, 2014 at 8:32 am

    I made this and got a lot of compliments!! Now I’ve got a grated zucchini in my fridge and I’m wondering if I can sub. Would I be better off using the banana break recipe as a guide?

    Reply

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    Allison — October 3, 2014 at 1:03 pm

    I don’t have a whole lot of experience baking bread but I followed the recipe step by step. When I went to pour the top layer of the batter on it sank right through the cream cheese. Any ideas what I did or how I could avoid this next time? I MUST try this bread it looks so yummy!

    Reply

    • Averie Sunshine replied: — October 3rd, 2014 at 2:02 pm

      Hmm, I’ve never had anyone have this problem or write about it. Not sure what to say. I assume you didn’t just let the batter ‘plop out’ and were very gentle with it, right? I use Trader Joe’s light cream cheese in a brick and I use King Arthur All-Purpose flour (I swear by it and it truly DOES make a difference in baking results) and I use Libby’s pumpkin puree. Not sure where you went wrong but maybe try again with the same brands of ingredients? Honestly this is a stumper for me!

      Reply

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    Jessica — October 4, 2014 at 2:39 pm

    After trying your pumpkin chocolate chip bars, I had to try this! My mom bought a random can of pumpkin because she knows I love baking with it whenever I come home to visit. Not knowing what else to make, I revisited this site and decided to make this. Made a double batch too. It was GREAT. There is the perfect amount of spice to this recipe. The aroma was wonderful in the house. I usually buy a loaf of pumpkin bread from a local bakery but never again. This pumpkin bread was by far the best. It baked beautifully. Thanks again for sharing another wonderful recipe!

    Reply

    • Averie Sunshine replied: — October 4th, 2014 at 3:29 pm

      Thanks for trying this recipe, and a double batch at that! And for trying the pumpkin choc chip bars, too! Thanks for saying you’ll never buy another loaf of pumpkin bread from a bakery and that this is the best! That’s wonderful to hear and thanks for trying my recipes!

      Reply

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    Grace — October 14, 2014 at 5:16 am

    Hi Averie,

    I’ve made this bread 3 times in the past month, and it is amazing. Definitely the best pumpkin bread I’ve ever had! Thanks so much for the awesome recipe :)

    Reply

    • Averie Sunshine replied: — October 14th, 2014 at 4:18 pm

      Thanks for trying it, saying it’s the best pumpkin bread you’ve ever had AND that you’ve even made it 3 times in a month…love that!

      Reply

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    Katie — October 14, 2014 at 6:26 am

    I just made this and while it’s tasty, my cream cheese layer is just a tiny line :(

    Reply

    • Averie Sunshine replied: — October 14th, 2014 at 4:15 pm

      Are you sure you measured correctly? If it’s that tiny it sounds like there just wasn’t enough of it to go around…I have a feeling you didn’t quite add enough cream cheese. Or if you think you did, then no harm in doubling the amt of cream cheese next time!

      Reply

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    Bam's Kitchen — October 21, 2014 at 7:18 am

    I just made 2 loaves of your delicious recipe and nearly wait for them to cool down a little so I can try a slice. Super moist and delicious. One for now and freezing one for later. Happy Autumn to you and take care!

    Reply

    • Averie Sunshine replied: — October 21st, 2014 at 2:08 pm

      Thanks for trying this recipe and making two loaves worth! You’re smart to freeze one and glad you loved the recipe! Have a great holiday season to you as well!

      Reply

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